Deep-Fried Seafood
Ingredients
4 small sole fillets (about 1 pound)
1/2 cup buttermilk or sour milk
1/8 teaspoon ground red pepper
1 cup cornflake crumbs
2 tablespoons chopped fresh parsley
Olive oil or vegetable cooking spray
Malt vinegar
Fresh flat-leaf parsley sprigs, for garnish
Directions
1. Make Fish: Reduce oven temperature to 200 degrees F. Cut each fillet crosswise in half. Combine buttermilk and red pepper in pie plate. Combine cornflake crumbs and chopped parsley on a sheet of waxed paper. Dip each piece of fish in buttermilk mixture and coat with crumbs. Place on cookie sheet or large plate.
2. Heat a large nonstick skillet over medium-high heat 1 minute. Lightly coat pan with olive oil cooking spray. Add half of the fish; cook 4 to 5 minutes, turning once halfway through, until fish is crisp and golden, and opaque in center when tested with a small knife. Transfer to cookie sheet and place in oven to keep warm. Repeat process with cooking spray and remaining fish.
3. Divide potatoes and fish among 4 serving plates; serve with malt vinegar and garnish with parsley sprigs, if desired. Makes 4 servings.
Source: Better Homes & Gardens
4 small sole fillets (about 1 pound) 1/2 cup buttermilk or sour milk
1/8 teaspoon ground red pepper
1 cup cornflake crumbs
2 tablespoons chopped fresh parsley
Olive oil or vegetable cooking spray
Malt vinegar
Fresh flat-leaf parsley sprigs, for garnish
Directions
1. Make Fish: Reduce oven temperature to 200 degrees F. Cut each fillet crosswise in half. Combine buttermilk and red pepper in pie plate. Combine cornflake crumbs and chopped parsley on a sheet of waxed paper. Dip each piece of fish in buttermilk mixture and coat with crumbs. Place on cookie sheet or large plate.
2. Heat a large nonstick skillet over medium-high heat 1 minute. Lightly coat pan with olive oil cooking spray. Add half of the fish; cook 4 to 5 minutes, turning once halfway through, until fish is crisp and golden, and opaque in center when tested with a small knife. Transfer to cookie sheet and place in oven to keep warm. Repeat process with cooking spray and remaining fish.
3. Divide potatoes and fish among 4 serving plates; serve with malt vinegar and garnish with parsley sprigs, if desired. Makes 4 servings.
Source: Better Homes & Gardens
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